Baigan Bharta (eggplant) Recipe - Cooking Index
Baigan Bharta (eggplant) Recipe - Cooking Index
| 2 1/2 lbs | Eggplant | |
| 4 lbs | Onions - finely chopped (large) | |
| 3 lbs | Tomatoes - chopped (large) | |
| 1 teaspoon | Red chili powder | |
| 1/2 teaspoon | Turmeric powder | |
| 1 x | Fresh ginger - (1 inch), chopped fine | |
| 6 x | Garlic - crushed | |
| 1 teaspoon | Coriander powder | |
| 4 | Black cardamoms - crushed | |
| 6 | White cardamoms - crushed | |
| 1 1/2 x | Butter - (6 oz) | |
| Fresh coriander leaves - to garnish |
Preheat oven to 350 degrees. Cook eggplant for 20 minutes in open pan. Remove and skin well. Mash with a spoon. Melt butter and fry onions until light brown. Add tomatoes and remaining ingredients. Cover and cook for 15 minutes. Garnish with fresh coriander leaves. Serve with rice pilaf or chapatis.
Source:
Aditi, Washington, DC
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